Yogurt & Blueberry Pie with Granola Crust

By Martha Stewart
from Martha Stewart Pies & Tarts

Inspired by a beloved breakfast treat—yogurt parfait—this recipe borrows the main components (granola, yogurt, and fruit) and transforms them into a delicious dessert. The pie is not too sweet, but you can adjust it to your preference by drizzling as much honey as you like.

Makes one 9-inch pie

for the crust:
1½  cups plain granola
¼ cup sugar
½ tsp ground cinnamon
4 Tbsp unsalted butter, melted

for the filling:
1 cup plain yogurt
8 oz cream cheese, room temperature
3 Tbsp sugar
1 tsp pure vanilla extract

for the topping:
5 oz (1 cup) blueberries, picked over
mild honey, such as acacia

1. Make the crust: Preheat oven to 350°F. In a food processor, pulse 1 cup granola with the sugar and cinnamon until fine crumbs form. Drizzle in butter, and process until combined. Add  emaining ½ cup granola, and process until combined but mixture is still crumbly.

2. Transfer to a 9-inch pie plate, and press mixture evenly into bottom and up sides. Refrigerate until firm, about 15 minutes. Bake until crust is golden and fragrant, about 10 minutes. Transfer to a wire rack to cool completely.

3. Make the filling: Place yogurt in a cheesecloth-lined sieve set over a medium bowl; let drain at least 30 minutes. Discard liquid.

4. With an electric mixer on medium-low speed, beat cream cheese until very smooth. Add sugar and vanilla; beat until smooth. Add strained yogurt, and beat on low speed until smooth.

5. Pour filling into prepared crust, and refrigerate until set, 6 hours or up to 1 day. Just before serving, arrange blueberries on top, drizzle with honey, and cut into wedges.

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© 2012 CookThatBook

Excerpted from Martha Stewart’s New Pies and Tarts by Martha Stewart. Copyright © 2011 by Martha Stewart. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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